Learn how to make the easiest homemade blender hummus – it’s creamy, smooth, lemony, and takes 5 minutes to make! There are over 10 flavor variations too.
Homemade hummus made in a blender
This is seriously the best homemade hummus recipe! The best part about this recipe is that don’t need a food processor – this homemade hummus is made in a blender. It takes 5 minutes to make; it’s smooth, creamy, and flavorful. Plus, there are over 10 mouth-watering hummus flavor variations below: roasted garlic, roasted red pepper, Za’atar, everything bagel, spicy, and more!
You only need a handful of simple ingredients: cooked chickpeas, tahini, lemons, garlic, seasonings, and feta (my secret ingredient, which makes this hummus extra rich and flavorful).
Don’t worry, you don’t need to be a professional chef to make this hummus. All you need to do is throw all the ingredients into a high-speed blender and blend until smooth. This hummus is creamy, soft, and smooth.
Hummus is the perfect appetizer and snack with pita chips or vegetable crudité. It’s healthy, easy to make, and simple. This is a family favorite, and we love to meal prep it for the week as a snack with carrot and cucumber sticks.
Why you’ll love this healthy recipe:
- This homemade hummus is made in a blender, not a food processor.
- It’s smooth, creamy, and soft.
- It only calls for simple and healthy ingredients.
- There are over 10 flavor variations listest below!
- Hummus is a great snack and appetizer.
- It’s gluten-free and has a vegan option.
- Great for meal prep.
- High in protein.
- Homemade hummus freezes well.
- Try this Healthy Caesar Dressing without Anchovies or these Greek Chicken Meatballs next!
Ingredients needed & substitutions
This is seriously the best hummus recipe you’ll ever try! It’s smooth, creamy, and flavorful from the lemon and feta. Best of all, this recipe only calls for simple ingredients – plus some salt and pepper. Here is a list of everything you need so you are prepared:
- Cooked Chickpeas: This homemade hummus recipe requires two 15-ounce cans of chickpeas. When you strain the chickpea, make sure to save the liquid from the chickpea cans. You can also use soaked and boiled chickpeas.
- Lemons: You the juice and zest from 1 large lemon. This adds tang to the hummus and a lemony flavor.
- Tahini: For flavor and to make this blender hummus extra creamy and smooth. You can also use cashew butter.
- Feta: This is my special ingredient. It’s optional, but adding fetta to hummus makes it creamy and perfectly salty. If you are dairy-free, leave the feta off.
- Garlic Cloves: Fresh garlic is best for an authentic hummus flavor. You can use 1 to 1.5 teaspoons of garlic powder if you don’t have garlic.
- Olive Oil: You only need a little olive oil for this recipe. It gives the hummus that smooth texture.
- Spices: you need ground cumin, paprika, salt, and black pepper to season the hummus.
How to make blender hummus
This easy homemade blender hummus takes 5 minutes to make. It’s tangy, delicious, and made without a food processor! Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make it. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
First, drain the chickpea cans but SAVE the liquid and zest one of your lemons.
Then, add all the ingredients to a high-powered blender. For best results, grab your blender tamper (also called a baton – a.k.a the plastic stick-looking tool that allows you to push ingredients down while blending).
Next, blend on a high speed for about 30 seconds, using the tamper to push the hummus into the blades so there are no chunks. I recommend stopping and scraping the sides of the blender with a rubber spatula and continuing blending until smooth and creamy. If you want a softer, creamier hummus, add extra chickpea liquid (aquafaba) 1 tablespoon at a time.
Then, taste the hummus and adjust the seasonings to your liking.
Finally, garnish your blender hummus with a drizzle of olive oil and a dash of paprika or sumac. Serve it with warm pita and/or veggies. Store in an airtight container in the refrigerator for up to one week.
Expert tips for making hummus in a blender
- Save the chickpea liquid from the cans. When you strain the chickpea cans, save the liquid because we will use it to blend the hummus. It makes this blender hummus smooth and also is more flavorful than water.
- Use a blender tamper. This will help you push the chickpeas and other ingredients toward the blade so the hummus is smooth. Buy this one if you don’t have one.
- Use a high-speed blender. The more power your blender has, to smoother it will be.
- Use a food processor. This hummus recipe is made in a blender; however, you can also use a food processor if you have one on hand.
- Make it spicy. Feel free to add 1 teaspoon of cayenne pepper or hot sauce to make this a spicy hummus.
- Meal prep it. Hummus is great for meal prep since it lasts up to 5 days in the refrigerator. You can make this recipe and store it in airtight containers for lunches or snacks throughout the week.
- Substitute the tahini. If you don’t have tahini, you can use cashew butter too.
- Taste the hummus and adjust the seasonings. Everyone has different flavor preferences, so I always recommend you taste the hummus before serving and adjust the seasonings to your liking.
What to serve with hummus:
You can serve hummus with so many things; here is a list of my favorites:
- Vegetable slices (crudité): cucumber, carrots, radish slices, cauliflower
- Pita bread
- Pita chips
- On top of a toasted crostini with olives as an appetizer.
- As a salad dressing: just stir in water to thin it out
- Main dishes: grilled chicken, everything bagel salmon, greek meatballs, greek pasta salad
- Spicy hummus. Add 1 teaspoon of cayenne pepper or hot sauce to the hummus as you blend it.
- Roasted garlic hummus. Add 3 large roasted garlic cloves to the hummus – it’s so flavorful!
- Feta hummus. Sprinkle extra feta on top of the hummus when you serve it.
- Za’atar hummus. I love Za’atar! Add it to the top of your hummus before serving.
- Kalamata olive hummus. Add 3/4 cup pitted Kalamata olives to the hummus as you blend it.
- Everything bagel hummus. Sprinkle EBTB seasoning on top of the hummus when you serve it.
- Roasted red pepper hummus. Add 1 roasted red bell pepper and 1/4 cup toasted almonds for a smoky, romesco-style hummus.
- Short rib hummus. Add braised short rib on top of the hummus – this is great for dinner parties!
- Green hummus. This is fun and delicious! Add 1/2 cup fresh parsley or cilantro, or 1 cup baby spinach.
- Pesto hummus. For a more Italian-style hummus, add 1/3 cup of pesto – this is my favorite basil pesto recipe.
- Pink hummus. Add 1 to 2 large cleaned, boiled, and cooked beets to the blender.
- Sun-dried tomato hummus. Add 2/3 cup sun-dried tomatoes to the blender.
Frequently Asked Questions
Can I use dried chickpeas?
No, use canned (cooked) chickpeas for this recipe. If you want to use dried chickpeas, you must let them soak overnight to soften.
What’s the best substitute for tahini in hummus?
When making hummus, the best substitute for tahini is cashew butter. You can also use almond butter, but it will have a strong flavor.
What’s the best substitute for chickpea liquid (aquafaba)?
The best substitute for aquafaba is cold water in this hummus recipe.
Is this hummus recipe healthy?
Homemade hummus is healthy since it is packed with protein and healthy fats and will keep you full for hours. Serve it will your favorite cracker for a snack or in these homemade gyros.
Is it gluten-free?
Yes, this blender hummus recipe is 100% gluten-free.
Is it vegan?
Hummus is generally vegan. Make this recipe vegan by leaving off the feta.
Does it keep well for meal prep?
Absolutely! You can store this homemade hummus in an airtight container in the fridge for up to 5 days.
Can you freeze homemade hummus?
Yes, you can freeze homemade hummus for up to 4 months. Store it in a freezer-safe airtight container. Ensure you eat the hummus before four months because the consistency of the hummus begins to get grainy.
How long does homemade hummus last?
Homemade hummus lasts 4 – 5 days if stored correctly in an airtight container in the refrigerator.
How to store leftovers:
Store leftover hummus in an airtight container in the fridge for up to 5 days.
If you love this recipe, try these next!
- Healthy Caesar Dressing without Anchovies
- Greek Chicken Meatballs
- Greek Yogurt Chicken
- 4 Ingredient Guacamole Recipe
- Greek Spinach Salad
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
- 2 (15-ounce) cans of cooked chickpeas
- ⅓ cup chickpea liquid from the can (aquafaba) OR water, plus more as needed
- ¼ cup lemon juice + ½ tsp of lemon zest
- ⅓ cup creamy tahini
- ¼ cup feta, crumbles or cubes – optional but I love it!
- 2 large garlic cloves, minced
- 2 – 3 tbsp extra-virgin olive oil, plus more for serving
- 1 tsp ground cumin
- ½ tsp paprika
- Salt & pepper, to taste
- Sprinkle of sumac or ground paprika , for serving
- Serve with warm pita bread and/or veggies
- Drain the chickpea cans but SAVE the liquid and zest one of your lemons.
- Add all the ingredients to a high-powered blender. For best results, grab your blender tamper (also called a baton – a.k.a the plastic stick-looking tool that allows you to push ingredients down while blending).
- Blend on a high speed for about 30 seconds, using the tamper to push the hummus into the blades so there are no chunks. Stop and scrape the sides of the blender with a rubber spatula and continue blending; repeat until smooth and creamy. If you want a softer, creamier hummus, add extra chickpea liquid (aquafaba) 1 tablespoon at a time.
- Taste the hummus and adjust the seasonings to your liking.
- Garnish your hummus with a drizzle of olive oil and a dash of paprika or sumac. Serve it with warm pita and/or veggies. Store in an airtight container in the refrigerator for up to one week.
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